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Bertolli Curried Chicken Cacciatore

Total Time

Prep: 30 min. Cook: 20 min.


4 servings

Bertolli Curried Chicken Cacciatore Recipe photo by Taste of Home


  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 2 small zucchini, halved and sliced
  • 1/2 pound sliced fresh mushrooms
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
  • 1 jar (24 ounces) Bertolli® Traditional Marinara
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2/3 cup Chianti or Montepulciano wine
  • 1/3 cup chicken broth
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons curry powder
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons red wine or water
  • Hot cooked rice
  • Optional: Grated Pecorino Romano cheese


  1. Place onion, green pepper, zucchini and mushrooms in a 6-qt. electric pressure cooker. Place chicken over vegetables. In a large bowl, stir together marinara, tomatoes, wine, broth, parsley, thyme, garlic, curry powder and pepper. Pour over chicken.
  2. Lock lid; close pressure-release value. Adjust to pressure cook on high for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes; quick-release any remaining pressure.
  3. Remove chicken to a serving platter; keep warm. In a small bowl, stir together cornstarch and wine until smooth; stir into broth mixture. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Pour sauce over chicken. Serve with hot cooked rice and Pecorino Romano cheese if desired.

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